Mini Pancakes
These Mini Pancakes are ready in just 15 minutes using basic pantry ingredients! Such a cute little bite that is so much fun to make and eat you’ll want to make these again and again!!
Why you’ll love this recipe!
When you want a quick recipe that is easy to make, fun to eat and totally made from scratch, make Mini Pancakes!! These super cute pancakes mix up in a matter of minutes.
Made for little hands, mini pancakes are perfect for children and great in lunch boxes. But these are also ideal to serve for baby showers, a wedding brunch or that special high tea.
If you love these, you’ll also love my Nutella pancakes which is based on this recipe.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredient Notes
The best part about this recipe, besides how delicious they are, is it uses basic pantry ingredients.
- all purpose plain flour – this will produce light pancakes
- unsalted butter – using unsalted means you control how much salt you add
- sugar – just a little but this can be reduced for savory mini pancakes
- baking powder – for rise and fluffiness – not to be confuse with baking soda!
- egg – at room temperature is best
- milk – I use 2% fat but whole milk or even non dairy will be fine
Plus a little salt to bring out the flavors!
How to Make Mini Pancakes
Here’s the easy step-by-step on how to make mini pancakes in your own kitchen.
You won’t need an electric mixer to make this recipe, just a whisk and a couple of bowls.
- Whisk together the egg, milk and melted butter in a jug or small bowl.
- In a seperate bowl, whisk flour, sugar, baking powder and salt to combine then add egg/milk mixture. Whisk until just combined.
- The batter should be smooth and hold a soft form when dropped off a spoon. Add a little extra milk if too thick.
- Heat a non stick skillet or griddle pan. Use a little butter to grease the pan. Drop a small amount of batter (approx 2-3 teaspoons) from a spoon
Expert Tips & FAQs
Little mini pancakes are super easy for anyone to make. The most important thing is to not overwork the batter which will result in tough pancakes and no one wants that! Mix until just combined.
Have ingredients at room temperature so that the batter has an even texture and achieves more volume.
Use a non-stick skillet or griddle to stop pancakes sticking and don’t use high heat. Plus don’t overcook them because mini pancakes dry out easier than larger pancakes.
You’ll know they are ready when bubbles start appearing and popping on the surface of the pancake. Only flip once.
Reduce the heat. Use a medium low heat to cook pancakes.
Absolutely! These are ideal to make ahead and freeze. Freeze in airtight containers (like Tupperware) with layers of non-stick parchment paper separating the layers. To reheat, place on a 3 or 4 plate and microwave for 10-15 seconds or more until warm. Alternatively, wrap in foil and pop into a 350ºF/180ºC oven for 10 minutes.
Sure! You’ll get about 8 regular pancakes from this recipe.
Serving Suggestions
Of course, maple syrup or honey with mini pancakes are a match made in heaven but have you considered these alternatives?
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Quick & Easy Mini Pancakes
Ingredients
- 1 cup (125 grams) all purpose plain flour
- 2 tablespoons granulated white sugar
- 1 ½ teaspoons baking powder (NOT "baking soda" or "bicarbonate of soda") See Note 1 for fluffier pancakes
- pinch salt
- ⅔ cup (160 mls) whole milk
- 1 large egg at room temperature
- 2 tablespoons (30 grams) melted unsalted butter
- extra butter for cooking
Instructions
- To make the batter, in a bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
- In another bowl or jug whisk together whole milk, egg, and melted butter.
- Whisk milk/egg mixture into dry ingredients until just combined. You may need to add a little more milk if the batter is too thick.
- Heat a non-stick skillet or griddle pan over medium-low heat. Grease with a little butter. I prefer only a minimum amount of butter, or it will burn.
- Drop a small amount of batter (approx 2-3 teaspoons) from a spoon onto the heated pan. Mini pancakes should be no larger than 2 inches or 5 cm.
- Cook for about 45 seconds or until a few bubbles form and pop on the surface. Flip and cook on the other side until golden brown about the same as the first side. Transfer to a plate and keep warm until all the batter is cooked.
Notes
- Update: I have extensively retested this recipe and in doing so reduced the baking powder with very similar results. However, for extra fluffy results, you can use up to 2 1/2 teaspoons of baking powder. Just be aware that this might make the baking powder flavor more pronounced if you’re sensitive to it.
- The most important thing is not to overwork the batter, which will result in tough pancakes, and no one wants that! Mix until just combined.
- Have ingredients at room temperature so that the batter has an even texture and achieves more volume.
- Use a non-stick skillet or griddle to stop pancakes sticking, and don’t use high heat. Plus, don’t overcook them because mini pancakes dry out more easily than larger pancakes.
- Look for bubbles! When tiny bubbles start appearing and popping on the surface of your mini pancakes, it’s time to flip them. This usually takes around 45 seconds to 1 minute.
- Flip it once: You only need to flip your mini pancakes once for them to cook evenly.
- Use medium-low heat: The key to perfect pancakes is gentle cooking. Use medium-low heat to ensure your pancakes cook through without burning.
- Freeze-friendly: This recipe is perfect for making ahead and freezing!
- Freezing method: Let the pancakes cool completely. Store them in airtight containers with layers of parchment paper in between to prevent sticking.
- Reheating frozen pancakes: There are two ways to reheat your frozen pancakes:
- Microwave: Place frozen pancakes on a plate and microwave for 10-15 seconds or until warmed through.
- Oven: Wrap pancakes in foil and bake in a preheated 350°F (180°C) oven for 10 minutes.
- Larger pancakes? Absolutely! This recipe can be used to make regular-sized pancakes. You’ll get approximately 8 regular pancakes from this batch of batter.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Servings: 12 pancakes
perfect for breakfast!!!
love this recipe!!!
I’m so glad you love this recipe, Emma!
Takes longer than 5 minutes to prepare but a overall good recipe
Anton, I’m glad you love the recipe. Generally it should take longer than 5 minutes to whisk the wet and dry ingredients together. That’s all the preparation is for this batter. Another reason why I love it so much!
Have you tried making a savory version of it? I am considering replacing sugar with some salt and adding some spring onions and garlic.
Hmmm, Niko, I haven’t but I think it would work and be rather delicious. Let me know how it turns out.